Quick curried crab cakes

Prep 10 min
Total 25 min
Makes 4 Servings



3/4 cup
panko bread crumbs
1/3 cup
2 tbsp
finely chopped chives
1 tbsp
Thai yellow or red curry paste
1/2 tsp
440 g
chopped fresh or canned crabmeat, about 2 cups


  • Preheat oven to 400F. Line a rimmed baking sheet with parchment paper. Pour panko into a shallow dish.
  • Whisk mayo with egg, chives, curry paste and chili-garlic sauce in a large bowl. Stir in crab just until combined. Scoop out 1/4 cup of crab mixture, roll in panko and form into a 1-inch-thick cake. Repeat with remaining crab mixture and panko. Arrange cakes on baking sheet 1/2 inch apart. Lightly spray tops with oil.
  • Bake for 20 min. Let stand on baking sheet for 5 min before removing to a large platter.
  • Serve with Tangy Thai Salad.

Make-Ahead Tip

Make cakes. Freeze on baking sheet until firm, 1 hour, then transfer to a freezer bag. Bake frozen crab cakes at 325F for 12 min per side.


Calories 263, Protein 15 g, Carbohydrates 9 g, Fat 18 g, Sodium 733 mg.

Wine Pairings

Nine different grapes (chardonnay, sauvignon blanc, riesling, sémillon, müller-thurgau, gewürztraminer, muscat, sylvaner and pinot gris) create a maelstrom of flavours from exotic spices to grapey aromatics. Our pick: Sokol Blosser Evolution, Oregon, $21.

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